John Dory with Prawns and creamy dill sauce February 27, 2017
12 raw large prawns
2½ cups (600 ml/20 fl oz) fish stock
30 g (1 oz) butter
1 clove garlic, finely chopped
2 tablespoons plain flour
2 tablespoons cream
4 × 200 g (6½ oz) John dory fillets
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1. Peel the prawns and pull out the dark vein from each prawn back, starting at the head end.
2. Heat the stock in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes, or until the liquid has reduced. You will need 1½ cups (375 ml/12 fl oz) fish stock.
3. Melt the butter in a small saucepan and add the garlic. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the stock. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 1 minute. Remove from the heat and stir in the cream. Season, to taste. Keep warm while you cook the fish and prawns.
4. Heat a little oil in a frying pan and cook the fish fillets over medium heat for 2 minutes each side, or until the fish flakes easily when tested with a fork. Transfer to serving plates.
5. Add the prawns to the same pan (add a little more oil to the pan if necessary) and cook for 2-3 minutes, or until the prawns turn pink and are cooked through.
6. To serve, stir the fresh chives and dill into the hot sauce, then arrange the prawns on top of the fillets and spoon sauce over the top. Each serving can be garnished with strips of fresh chives or sprigs of dill.